Abstract
In the present work, the solvent free lipase glycerolysis of olive oil for the production of monoglyceride (MG) and diglyceride (DG) with an immobilized Lipase B Candida antarctica was studied. The experiments were performed in batch mode by varying different process parameters. The Results showed that the MG and DG yields were dependent on operating conditions such as time, temperature, glycerol/ oil molar ratio, enzyme concentration and the water content in glycerol. The optimum operating time for maximum MG, 26 wt% and DG, 30 wt% production was 3h. The initial reaction rate was studied by varying different process parameters for 1h. The initial reaction rate increased at 30 °C temperature, 2:1 glycerol/oil molar ratio, 3.5% (w/w) water content in glycerol and 0.015g of enzyme loading. Comparative data for MG and DG yields for different oils and enzyme combinations were presented.
Highlights
The lipids monoglyceride (MG) and diglyceride (DG) are products from the degradation of triglycerides (TG)
Olive oil produces a consideral amount of MG and DG in glycerolysis compared to conventional fats and oils (Firestone, 2005)
The triglyceride compositions of the olive oil obtained by the repeated glycerolysis were analyzed by highperformance liquid chromatography (HPLC)
Summary
The lipids monoglyceride (MG) and diglyceride (DG) are products from the degradation of triglycerides (TG). MG is used in textile processing, the production of plastics and the formulation of oil for different types of machinery (Pawongrat et al, 2007; Ferreira-Dias et al, 2001). MG, or its mixtures with DG, accounts for about 75% of the worldwide emulsifier production (Damstrup et al, 2006a). Olive oil is a readily available source of long-chain monounsaturated fatty acids, especially, oleic acid (C18:1 about 78%), linoleic acid (C18:2 about 16%), palmitic acid (C16:0 about 12%) and stearic acid (C18:0 about 5%). Monounsaturated fatty acid concentration improves the consistency and stability of olive oil. Olive oil produces a consideral amount of MG and DG in glycerolysis compared to conventional fats and oils (Firestone, 2005). A literature review supports that glycerolysis activity in olive oil by lipase is high A literature review supports that glycerolysis activity in olive oil by lipase is high (Ferreira-Dias and Fonseca. 1995)
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